Kale Salad with Pinenuts

By Gourmet 507

September 2, 2014

In a surprising twist, Tuscan kale is served raw—and makes for a substantial and satisfying winter salad. Be sure to choose bunches of Tuscan kale with small leaves, which are more tender.

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 2 Servings


2 tablespoons dried currants

7 tablespoons white balsamic vinegar, divided

1 tablespoon unseasoned rice vinegar

1 tablespoon honey

1 tablespoon extra-virgin olive oil

1 teaspoon salt

2 bunches Tuscan kale (about 1 pound), center ribs and stems removed, leaves thinly sliced crosswise

2 tablespoons pine nuts, lightly toasted

Parmesan cheese shavings


1Place currants in small bowl; add 5 tablespoons white balsamic vinegar. Let soak overnight. Drain currants.

2Whisk remaining 2 tablespoons white balsamic vinegar, rice vinegar, honey, oil, and salt in large bowl.

3Add kale, currants, and pine nuts; toss to coat.

4Let marinate 20 minutes at room temperature, tossing occasionally.

5Season to taste with salt and pepper. Sprinkle cheese shavings over salad and serve.


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